Description
This Sweet Potato Salad is a delicious and nutritious dish that can be enjoyed warm or chilled. Roasted sweet potatoes are combined with a flavorful mix of ingredients and a tangy dressing, creating a satisfying salad perfect for any occasion.
Ingredients
Scale
Main Ingredients:
- 2 large sweet potatoes, peeled and cubed
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon smoked paprika
Additional Ingredients:
- 1/4 cup red onion, finely chopped
- 1/2 cup celery, diced
- 1/4 cup fresh parsley, chopped
- 1/4 cup dried cranberries
- 1/4 cup chopped walnuts (optional)
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 2 tablespoons maple syrup
- 2 tablespoons olive oil (for dressing)
- Salt and pepper to taste
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Roast sweet potatoes: Toss the cubed sweet potatoes with olive oil, salt, pepper, and smoked paprika. Spread on a baking sheet and roast for 25–30 minutes until tender.
- Prepare salad: In a large bowl, combine roasted sweet potatoes with red onion, celery, parsley, cranberries, and walnuts if using.
- Make dressing: In a small bowl, whisk together apple cider vinegar, Dijon mustard, maple syrup, and olive oil.
- Combine: Pour the dressing over the salad and toss gently to combine. Season with salt and pepper.
- Serve: Serve warm or chilled.
Notes
- For added protein, toss in a cup of cooked quinoa or chickpeas.
- This salad can be made a day ahead and stored in the fridge.
- It’s great served warm, at room temperature, or cold.
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 10g
- Sodium: 220mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
